FlamingFoodies recipe
Grilled Jerk Pork Shoulder with Roasted Scotch Bonnet Glaze
Tender pork shoulder gets the full jerk treatment with aromatic spices, slow grilling, and a glossy scotch bonnet glaze that brings authentic Jamaican heat without overwhelming anyone at your table.
Pork shoulder gets rubbed with allspice, thyme, and brown sugar, then grilled low and slow before being glazed with roasted scotch bonnet peppers, creating tender meat with authentic Jamaican heat and deep caramelized flavors.
Ingredients
Jerk Rub
- 2 tablespoonsground allspice
- 1 tablespoonbrown sugar
- 1 tablespoondried thyme
- 2 teaspoonsgarlic powder
- 2 teaspoonsonion powder
- 1 teaspoonground coriander
- 1 teaspoonsmoked paprika
- 1 teaspoonground cinnamon
- 1 teaspoonkosher salt
- 1/2 teaspoonblack pepper
Pork and Peppers
- 3 poundspork shoulder, Boston butt, bone-in
- 2 wholescotch bonnet peppers
- 2 tablespoonsvegetable oil
Glaze
- 3 tablespoonssoy sauce
- 2 tablespoonslime juice
- 2 tablespoonsbrown sugar
- 1 tablespoonrum, dark preferred
Method
1. Season the pork and prep peppers Mix all jerk rub ingredients in a small bowl. Pat the pork shoulder dry and rub the spice mixture all over, working it into any crevices. Brush the whole scotch bonnets with oil. Let the seasoned pork sit at room temperature while you prepare the grill.
Watch for: The spices should coat the meat evenly without any dry patches
Tip: The rub can be applied up to 24 hours ahead for deeper flavor penetration.
2. Set up indirect grilling heat Prepare your grill for indirect cooking with medium heat (around 325°F). For gas grills, light only one side. For charcoal, bank coals to one side and place a drip pan on the cooler side. Place the seasoned pork fat-side up on the cooler side of the grill. Add the oiled scotch bonnets directly over the heat.
Watch for: The peppers should start blistering and charring within 5 minutes
Tip: Use a grill thermometer to monitor temperature—steady heat prevents the outside from charring before the inside cooks.
3. Roast peppers and start the pork Grill the scotch bonnets over direct heat, turning occasionally until charred and softened, about 10-12 minutes total. Remove and let cool. Continue cooking the pork over indirect heat with the lid closed, maintaining 325°F. The meat will develop a dark, crusty exterior while staying moist inside.
Watch for: The peppers are done when they collapse slightly and the skin is blistered black in spots
Tip: Don't flip the pork—let the fat render down through the meat for maximum moisture.
4. Make glaze and finish the pork When the pork reaches 195°F internal temperature, remove the stems and seeds from the roasted peppers and mince the flesh finely. Mix with soy sauce, lime juice, brown sugar, and rum to create the glaze. Brush this mixture all over the pork and grill for another 5-10 minutes to caramelize the glaze.
Watch for: The glaze should bubble and become glossy, creating a mahogany-colored crust
Tip: Wear gloves when handling the peppers—even roasted scotch bonnets pack heat.
Equipment
- grill with lid
- meat thermometer
- small mixing bowls
- pastry brush
- tongs
Make ahead
- The spice rub can be applied up to 24 hours ahead. The roasted pepper glaze keeps refrigerated for up to one week.
Storage
- Leftover pork keeps refrigerated for 4 days. Store sliced meat and any remaining glaze separately.
Reheat
- Reheat sliced pork in a 300°F oven with a splash of broth or leftover glaze to prevent drying.
Top tips
- Let the finished pork rest for 15 minutes before slicing—this keeps all those lovely juices where they belong
- Don't toss any leftover glaze—it makes a fantastic dipping sauce and keeps for a week in the fridge
- If your grill can handle wood chunks, pimento or hickory will add that authentic smoky backbone
Substitutions
- Habaneros work perfectly in place of scotch bonnets—same heat, similar fruity flavor
- Dark soy sauce instead of regular gives you deeper color and richer flavor
- Apple juice makes a fine substitute for rum if you're keeping things alcohol-free
Serve with
- Serve alongside coconut rice and grilled pineapple for a proper Caribbean feast
- Pile onto crusty rolls with pickled red onions for outstanding sandwiches
- Pair with festival bread and crunchy coleslaw for a traditional Jamaican plate that'll transport everyone
Find another recipe
Open archive →Grilled Jerk Pork Shoulder with Roasted Scotch Bonnet Glaze
Tender pork shoulder gets the full jerk treatment with aromatic spices, slow grilling, and a glossy scotch bonnet glaze that brings authentic Jamaican heat without overwhelming anyone at your table.
Prep
20 min
Cook
3 hrs
Active
45 min
Total
3 hrs 20 min
Yield
6 servings
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Peppers in this recipe
Why this recipe works
Editorial notes before you cook
There's something magical about the way scotch bonnet peppers transform when you roast them alongside slowly grilling pork. Their fierce heat mellows into something fruity and complex, perfect for glazing meat that's been rubbed with warm jerk spices and cooked until it practically falls apart. This is the kind of dish that makes your backyard smell like the Caribbean and gets everyone hovering around the grill, asking when dinner will be ready. The secret is patience—let that pork take its time over gentle heat while the peppers char and sweeten, then bring everything together with a glaze that's got just enough kick to make things interesting.
The goal here is not just heat. It is contrast, pacing, and texture: enough richness to feel satisfying, enough brightness to keep the plate moving, and enough chile character that the spice actually tastes like something.
Best use
Slow meal, big payoff
Most of the clock is passive cooking, so the real job is getting your prep and assembly clean before the pot goes on.
Why readers stick with it
Built for a crowd
This is the kind of recipe that pays you back when more people show up hungry.
Method
How to cook it
Use the step navigator to move around, or stay in cook mode and work top to bottom.
- 1
Step 1 of 4
Season the pork and prep peppers
Mix all jerk rub ingredients in a small bowl. Pat the pork shoulder dry and rub the spice mixture all over, working it into any crevices. Brush the whole scotch bonnets with oil. Let the seasoned pork sit at room temperature while you prepare the grill.
- 2
Step 2 of 4
Set up indirect grilling heat
Prepare your grill for indirect cooking with medium heat (around 325°F). For gas grills, light only one side. For charcoal, bank coals to one side and place a drip pan on the cooler side. Place the seasoned pork fat-side up on the cooler side of the grill. Add the oiled scotch bonnets directly over the heat.
- 3
Step 3 of 4
Roast peppers and start the pork
Grill the scotch bonnets over direct heat, turning occasionally until charred and softened, about 10-12 minutes total. Remove and let cool. Continue cooking the pork over indirect heat with the lid closed, maintaining 325°F. The meat will develop a dark, crusty exterior while staying moist inside.
- 4
Step 4 of 4
Make glaze and finish the pork
When the pork reaches 195°F internal temperature, remove the stems and seeds from the roasted peppers and mince the flesh finely. Mix with soy sauce, lime juice, brown sugar, and rum to create the glaze. Brush this mixture all over the pork and grill for another 5-10 minutes to caramelize the glaze.
Troubleshooting
Tips that matter
- Let the finished pork rest for 15 minutes before slicing—this keeps all those lovely juices where they belong
- Don't toss any leftover glaze—it makes a fantastic dipping sauce and keeps for a week in the fridge
- If your grill can handle wood chunks, pimento or hickory will add that authentic smoky backbone
Substitutions and variations
Remix without losing the point
Storage and leftovers
Plan ahead and reheat well
Make ahead
The spice rub can be applied up to 24 hours ahead. The roasted pepper glaze keeps refrigerated for up to one week.
Storage
Leftover pork keeps refrigerated for 4 days. Store sliced meat and any remaining glaze separately.
Reheat
Reheat sliced pork in a 300°F oven with a splash of broth or leftover glaze to prevent drying.
Serve it like you mean it
Finish, pair, and plate
- Serve alongside coconut rice and grilled pineapple for a proper Caribbean feast
- Pile onto crusty rolls with pickled red onions for outstanding sandwiches
- Pair with festival bread and crunchy coleslaw for a traditional Jamaican plate that'll transport everyone
FAQ
The repeat questions
Can I make this without a grill?
Absolutely—roast in a 325°F oven instead. Char the peppers under the broiler first, then roast everything together for about 3 hours until the pork reaches 195°F.
How do I know when the pork is done?
Your meat thermometer is your friend here—you want 195°F internal temperature for meat that pulls apart beautifully. The outside should be deeply browned and crusty.
What if I can't find scotch bonnet peppers?
Habaneros are your best bet—they've got that same fruity heat that makes this glaze special. Use them exactly the same way.
Heat profile
Balanced burn
You get a real chile presence without blowing out the rest of the dish.
Skill level
Intermediate
A little sequencing matters, but nothing here should feel restaurant-only.
Cooking mode
Weekend project payoff
Most of the clock is passive cooking, so the real job is getting your prep and assembly clean before the pot goes on.
Best moment
Built for a crowd
This is the kind of recipe that pays you back when more people show up hungry.
Cook this with
Three useful buys before you start
These are the highest-signal buys for this specific recipe: one sauce, one pantry staple, and one tool that genuinely makes the dish easier to repeat.
Sauce
Scotch Bonnet and Ginger
Queen Majesty · Best for seafood
This bottle fits the jamaican lane of the recipe and keeps the heat profile pointed in the same direction.
Get the sauce used herePantry
Nando's Medium Peri-Peri Sauce
Char-ready marinade
Chicken, skewers, and grilled vegetables. The bottle to grab when chicken needs acid, garlic, and real heat before it hits the grill or broiler.
Grab the pantry stapleGear
Stainless Steel Grill Basket
Summer helper
Seafood, fajitas, and charred vegetables. A cleaner route for shrimp, peppers, onions, and small vegetables that would otherwise disappear into the grates.
Use this toolPair this with
The right bottle for this recipe
These sauce picks are matched to the dish itself, not dropped in at random. Use them to finish, sharpen, or push the heat where it helps.
Scotch Bonnet and Ginger
This bottle fits the jamaican lane of the recipe and keeps the heat profile pointed in the same direction.
A bright, elegant sauce that leans on fruit, ginger, and Scotch bonnet lift instead of brute force.
Los Calientes Rojo
It brings enough heat to cut through the richer bites without flattening the rest of the dish.
A balanced, smoky-red sauce that hits the sweet spot between everyday usability and enough bite to stay interesting.
Shop the pantry
Staples for this flavor lane
Char-ready marinade
$8-$14Nando's Medium Peri-Peri Sauce
Chicken, skewers, and grilled vegetables. The bottle to grab when chicken needs acid, garlic, and real heat before it hits the grill or broiler.
Check price on AmazonBackyard hero
$8-$14Jerk Seasoning
Chicken, shrimp, and grilling marinades. A fast flavor base for shrimp skewers, chicken thighs, grilled corn, and any cookout that needs more swagger.
Check price on AmazonFast crust
$6-$12Cajun Seasoning Blend
Salmon, fries, wings, and roasted vegetables. A no-nonsense seasoning for salmon, fries, wings, and sheet-pan dinners when you want flavor in under thirty seconds.
Check price on AmazonGear that pays off
Tools that make this easier to repeat
Summer helper
$18-$30Stainless Steel Grill Basket
Seafood, fajitas, and charred vegetables. A cleaner route for shrimp, peppers, onions, and small vegetables that would otherwise disappear into the grates.
Check price on AmazonWeeknight workhorse
$22-$40Half Sheet Pan Set
Wings, sheet-pan dinners, and broiler finishes. The tray set that makes roasted wings, vegetables, salmon, and sheet-pan dinners feel like a plan instead of a scramble.
Check price on AmazonCook next
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FlamingFoodies picks
Pantry, gear, and bottle picks that fit this meal
Fresh verde
Cholula Green Tomatillo Hot Sauce
Tangy tomatillo base with a brighter, greener heat than the red. A natural pour on fish tacos, avocado toast, huevos rancheros, and grilled corn. Best for fish tacos, grilled corn, and verde dishes.
View on AmazonDrop 01
Sauce Lab Tee
Soft heavyweight tee with a back print that maps the brand's five-stage heat ladder.
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